By Doug Jones
CookiesOrange Slice Cookies
Original recipe yields 36 servings
• 1 cup white sugar
• 1 cup packed brown sugar
• 1 cup shortening
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups quick-cooking oats
• 2 cups orange-flavored fruit slice jelly candies
In a large mixing bowl, cream together sugars and shortening till fluffy. Add eggs and vanilla; beat well. Stir together the flour, baking powder, baking soda, and salt. Stir into creamed mixture.
Stir in the oats, and the orange candy. NOTE: Dip a pair of kitchen shears into a glass of hot water or spray with a non-stick spray to make snipping the orange slices easier. Using about one tablespoon of mixture for each cookie, roll into one inch balls. Place on greased cookie sheets.
Bake in a 350 degree F (175 degrees C) oven for 10 to 12 minutes or until lightly browned. Remove and cool on a wire rack.
Dark Chocolate Espresso Cookies
• 2 cups all-purpose flour
• 1/4 cup Dutch-processed cocoa powder sifted
• 1/4 cup black cocoa powder sifted*
• 2 Tbsp instant espresso powder, not granules
• 1 tsp baking soda
• 1 tsp sea salt
• 1 cup unsalted butter room temperature
• 1/2 cup granulated sugar
• 1 cup light brown sugar
• 2 large eggs room temperature
• 1 tsp vanilla
• 2 cups dark chocolate chips
In a medium bowl whisk together flour, cocoas, espresso powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars on med-high until pale and fluffy.
Add eggs one at a time fully incorporating after each addition. Add vanilla.
Reduce speed to low and slowly add flour mixture.
Add in chocolate chips.
Chill dough for at least 1 hour in the fridge.
Preheat oven to 350F and line baking sheets with silicone mats or parchment.
Using a medium cookie scoop, portion dough into balls and place onto baking sheet at least 2″ apart. Press down on each ball to flatten slightly.
Bake for 15mins, until edges are firm but the center is still soft.
Cool on pans for 10mins, then transfer to a wire rack to cool completely.
Store in an airtight container for up to 1 week.
Russian Tea Cookies
• 1 cup butter, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla
• 2 1/4 cups Gold Medal™ all-purpose flour
• 3/4 cup finely chopped nuts
• 1/4 teaspoon salt
• Powdered sugar
Heat oven to 400°F.
Mix butter, 1/2 cup powdered sugar, and vanilla in a large bowl. Stir in flour, nuts, and salt until dough holds together.
Shape dough into 1-inch balls. Place about 1 inch apart on an ungreased cookie sheet.
Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
• 2 Tbsp unsalted butter
• 1/2 tsp baking powder
• 1 3/4 c finely ground almonds
• 2 Tbsp roughly chopped almonds
• 1 1/2 c all-purpose flour plus 2 t.
• 1 c granulated sugar
• 2 Tbsp chocolate chips, mini
• 1 Tbsp cocoa powder
• 1 Tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/2 c strega or galliano liqueur
• 1/3 c coffee, room temperature
Heat oven to 325^. Grease 2 parchment-lined baking sheets with the butter and set aside.
In a small bowl, whisk together baking powder and 1 T. lukewarm water until dissolved, 20 seconds.
Combine ground and chopped almonds, flour, sugar, chips, cocoa, oil, and salt in a large bowl. With a wooden spoon, stir in the baking powder mixture, liqueur, and coffee to form a wet dough.
Divide the dough into 1 oz. portions. Using your hands, roll dough portions into balls and place on baking sheets spaced about 1-inch apart. Bake until set, about 30 minutes. Transfer cookies to racks and let cool to firm before serving.